Saffron Risotto

Risotto is one of my absolute favourite dishes ever, it’s the epitome of Italian comfort food.
I didn’t have any on hand when I made this but it’s also delicious with wild mushrooms.

Saffron Risotto
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Ingredients
  1. 1 Cup Arborio rice
  2. 1 Cup Dry white wine
  3. 7 Cups Vegetable stock
  4. 1/2 Cup Frozen pease
  5. 1 Roma Tomato - peeled, seeded and diced
  6. 1 Large Shallot - peeled and diced
  7. 1 Celery stalk - diced
  8. 1 Clove Garlic - minced
  9. 1/4 Cup Fresh parsley
  10. 2 Tbs Olive oil
  11. 1 Tsp Tomato paste
  12. 1/8 Cup boiled water
  13. 1 Large pinch of Saffron
  14. 1 Tbs Nutritional Yeast Flakes
  15. 2 Tsp Bragg Liquid Aminos or Soy sauce
  16. Salt & freshly ground Pepper
  17. Fresh Parsley for garnish
Instructions
  1. Place saffron in a bowl with the boiled water and set aside to bloom.
  2. Blooming the saffron is an important step, do not skip it.
  3. Heat the oil in a large saucepan over medium heat.
  4. Add shallot, garlic, and a pinch of salt and pepper and sauté until shallot is soft.
  5. Add Bragg (or soy sauce) and tomato paste, and stir for about 30 seconds.
  6. Add the rice and stir until coated.
  7. Add the wine and simmer for about a minute.
  8. Add the vegetable stock and simmer for about 10 minutes.
  9. Add the saffron and its water. Stir constantly, until most of the water is absorbed - about 8 minutes.
  10. Add the other 3 cups of stock and the peas, and simmer until the rice is tender, stirring continuously, about 12-15 minutes.
  11. Remove from heat, add the fresh parsley, tomatoes, nutritional yeast, salt, and pepper and continue stirring.
  12. The desired consistency is thick and creamy, so if you need to, you can add more stock and stir a bit longer. It will vary from cook to cook, from stove to stove, and ingredient to ingredient.
  13. Garnish with fresh parsley and ground pepper.
  14. Enjoy!
Sweet Vegan http://sweetvegan.net/

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